Dairy-Free Sweet Potato Casserole with Crispy Topping
Prep time
Cook time
Total time
This popular side is sweet enough without the addition of marshmallows!
Recipe type: Side
Cuisine: American
Serves: 8 servings
Sweet Potato Filling
  • 3 tablespoons water
  • 1 tablespoon ground flaxseed
  • ⅔ cup lightly crushed crispy rice or cornflake cereal
  • ½ cup pumpkin seeds or sunflower seeds, chopped
  • ½ cup + ½ cup brown sugar, divided
  • ⅓ cup + 2 tablespoons oil (can sub dairy-free buttery spread), divided
  • 3 cups mashed sweet potatoes
  • ½ to 1 teaspoon ground cinnamon, to taste
  • ⅛ to ¼ teaspoon salt, to taste
  1. Preheat your oven to 400°F and lightly grease a casserole dish.
  2. In a small bowl, whisk together the water and ground flaxseed, and let it sit for 5 minutes.
  3. Put the cereal, seeds, ½ cup brown sugar, and oil in a medium bowl, and stir until the ingredients are evenly distributed.
  4. In a mixing bowl, blend the sweet potatoes, remaining ½ cup brown sugar, flax mixture, remaining 2 tablespoons oil, cinnamon, and salt.
  5. Spread the sweet potato mixture evenly in your prepared casserole dish.
  6. Bake for 35 to 40 minutes, or until the sweet potatoes are heated throughout.
  7. Evenly sprinkle on the topping and bake for 10 more minutes.
Okay with Eggs? If you don't have an issue with eggs or baked eggs, then you can substitute 1 large egg for the flax-water mixture.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-sweet-potato-casserole